Lasagna with Truffle and Porcini

It’s no secret we’re big fans of truffle, whatever the format is! besides being incredibly tasty, it’s easy to use it to make and elevates any dish it touches. This simple lasagna combines that magic.

Ingredients for 8 servings:

For the besciamel:

850 ml Milk

1 Laurel Leaf

1 small Onion

6 Cloves

50 g Butter

40 g White Flour

1/2 Nutmeg

For the filling:

30 g Dried Porcini Mushroom

1/2 spoon of Olive Oil

6 teaspoons cream of truffle and mushrooms

75 g Grated Pecorino cheese

50 ml Truffle olive oil

250 g Baked pasta for Lasagna

Grated truffle flakes

Difficulty: medium

Preparation: 1,30h

Procedure for the besciamel

To make the sauce boil the milk in a saucepan along with the bay leaf and onion shored up with the cloves, then let cool for at least 20 minutes. Meanwhile melt the butter in another saucepan and stir the flour to thicken while stirring over low heat for about 2 minutes. Turn off the heat and stir the milk to the sauce, stirring to avoid lumps. Simmer to slow fire for about 10 minutes to make the mixture creamy and dense. Add the cream, season with salt, pepper and nutmeg and pour everything into a bowl, covering it with plastic wrap.

Procedure for the filling

To make the filling, place the mushrooms to soak in warm water for about 15 minutes. Then drain the water and preserving cut coarsely. Heat oil in a pan and cook the mushrooms for a few minutes, add salt and pepper and then add the water you had kept aside. Bring to a boil and continue cooking over low heat until all the water has been absorbed by the mushrooms.

Procedure for pasta

If you are using fresh homemade pasta, use a machine or a rolling pin to make very thin sheets of 15, each approximately one-third of your pan. Cook the lasagne al dente "a little at a time in a large pot of salted boiling water, estraetele from the water with a slotted spoon and place them immediately in a bowl with cold water. Distribute layers on a cloth to dry them thoroughly, removing any ripped edges. If you are using dried pasta, Cook the lasagne and dry them carefully to avoid that absorb too much liquid.

Preheat oven to 180° c. Grease a baking sheet or a baking dish large enough and started with a first layer of noodles, sprinkling it with a teaspoon of cream of truffle and mushrooms (be careful to use it in moderation because it tastes very strong). Sprinkle with a handful of cheese and porcini mushrooms, a ladle of béchamel sauce, salt, pepper and truffle oil. The oil has a very strong flavor, so use it sparingly. Repeat to form four layers of dough and cover everything with sauce, cheese and truffle oil.

Place the baking dish on a baking tray to prevent spillage and cook for 20-30 minutes. To check whether they are cooked lasagna, dip the tip of a knife in the Middle: If the blade has become hot, the dish is ready.

By clicking on "Sign up", you agree to receive updates about exclusive experiences, events and new destination launches from Tenuta Torciano. You also consent to the use of pix tags to measure open, click through and read rates and allow us to enhance the content based on your interests. You can change ask to be removed anytime as detailed in our Privacy.